Attention all Knifemakers!.....Product dealers/retailers and/or knife makers/sharpeners/hobbyists (etc) are not permitted to insert business related text/videos/images (company/company name/product references) and/or links into your signature line, your homepage url (within the homepage profile box), within any posts, within your avatar, nor anywhere else on this site. Market research (such as asking questions regarding or referring to products/services that you make/offer for sale or posting pictures of finished projects) is prohibited. These features are reserved for supporting vendors and hobbyists.....Also, there is no need to announce to the community that you are a knifemaker unless you're trying to sell something so please refrain from sharing.
Thanks for your co-operation!

If this is your first visit, be sure to
check out the FAQ by clicking the
link above. You may have to register
before you can post: click the register link above to proceed. To start viewing messages,
select the forum that you want to visit from the selection below.

Hi from Switzerland

Hi everyone

I just registered after lurking a bit. Seems a friendly place.

I'm a amateur chef, love french and asian cuisine, good wines and having fun with friend around a well set table. So far I've used several Solingen knives, Burgvogel (not so famous brand, I guess). I like them and always kept them pretty sharp but alway knew there was a whole different world out there (east, I mean )

My interest in kitchen knives is renewed after buying myself a shirogami gyuto. For this purchase I studied websites and reviews for some days but I realize there's years of learning ahead.

I also got myself some sharpening stones and started sharpening today. My knife's blade is already lightly chipped, so after trying on a cheap damast knife I tried to sharpen the new gyuto. My tests have been rather satsfying so far though I'm sure it can get a lot better.